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Cited article:

COMPARISON OF MUSCLE COMPOSITION AND MEAT QUALITY TRAITS IN DIVERSE COMMERCIAL LAMB TYPES1

P. BERGE, C. SAÑUDO, A. SANCHEZ, M. ALFONSO, C. STAMATARIS, G. THORKELSSON, E. PIASENTIER and A. V. FISHER
Journal of Muscle Foods 14 (4) 281 (2003)
https://doi.org/10.1111/j.1745-4573.2003.tb00707.x

Effects of age and/or weight at slaughter on longissimus dorsi muscle: Biochemical traits and sensory quality in pigs

M. Čandek-Potokar, B. Žlender, L. Lefaucheur and M. Bonneau
Meat Science 48 (3-4) 287 (1998)
https://doi.org/10.1016/S0309-1740(97)00109-5

Changes of physical and chemical properties and of histological structure of meat subjected to massage under vacuum

J. Rejt, H. Kubicka and A. Pisula
Meat Science 2 (2) 145 (1978)
https://doi.org/10.1016/0309-1740(78)90014-1

Die Aminosäurenzusammensetzung des entfetteten Rückenspeckes von Ebern und Kastraten

Ellef Vold and Yngve Johannes Solberg
Zeitschrift für Tierzüchtung und Züchtungsbiologie 88 (1-4) 308 (1971)
https://doi.org/10.1111/j.1439-0388.1971.tb01377.x